Combine 2 tablespoons yeast, 1/4 cup warm water and 1 teaspoon sugar in a small bowl and let rest until yeast is foamy, about five minutes.

Meanwhile, in the bowl of an electric mixer with the dough hook attached, combine hot water, shortening, sugar and salt. Let the hot water cool before adding the yeast mixture so the temperature doesn't kill the yeast.

After adding the yeast mixture, add eggs and enough flour until the dough starts to pull away from the sides and bottom of the bowl when mixing.

Knead for 2-3 minutes before transferring to a greased bowl to let rise. The dough should be really sticky. Allow to rise in a warm and non-drafty area for 1 1/2 hours.

For the Filing

Mix together all ingredients until combined.

For the Frosting

Whip until soft. Add powdered sugar until you reach the consistency and sweetness that you like.

To assemble the Rolls

Roll dough out into a 12x7 inch rectangle. Spread filling on with a rubber spatula or knife until you have a nice even coating covering the whole rectangle. Starting at the top of the rectangle, roll the dough toward you so now you have a long log. Using a sharp serrated knife, cut into 1 inch slices.

Place on a greased cookie sheet and let rest/rise for about 30 minutes while your oven comes to temperature. Bake at 400° F for 15 minutes or until the rolls are a nice golden brown color. Frost while still warm and serve immediately!

Hey there, Joycelyn! Thank you for your comment. I usually like to let me dough rest/rise once the rolls are placed on the baking sheet for about 30 minutes or so. I’m glad you noticed that is not on the recipe! Most of the rising will happen once the rolls hit the heat inside the oven, but it is always a good idea to let them rest after working with them. You totally know what you’re doing! I love it!